Ingredients
- 8 cups of Minestra Base (page 73)
- 1 teaspoon salt
- or more to taste
- 4 cups frozen or fresh corn kernels
- Freshly ground black pepper to taste
Instructions
- Heat the broth to a boil, stir in the salt, corn kernels, and grinds of pepper, and return to a steady gentle boil.
- Cook, covered, for 10 to 15 minutes, until the corn is tender to the bite.
- Taste, and adjust the seasonings.
- Serve hot in warm bowls with freshly grated cheese, extra-virgin olive oil, and other garnishes (see page 60)
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